How to Make Regal Mutton Kundan Kaliyan: A Royal Mughlai Delicacy

Simple Summary

Mutton Kundan Kaliyan is a luxurious Mughlai dish featuring tender mutton cooked in a rich, aromatic gravy infused with royal spices and flavors.

Recipe Details

• Prep Time: 30 minutes (plus 2 hours marination)
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours (plus marination time)
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 kg mutton, cut into medium-sized pieces
• 2 cups yogurt
• 4 large onions, finely sliced
• 4 tbsp ghee
• 2 tbsp ginger-garlic paste
• 2 tsp cumin seeds
• 4 green cardamom pods
• 2 black cardamom pods
• 4 cloves
• 2 cinnamon sticks
• 1/4 cup cashew nuts, soaked and ground to a paste
• 1/4 cup almonds, soaked and ground to a paste
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp garam masala
• A pinch of saffron strands, soaked in 2 tbsp warm milk
• Salt to taste
• 1/4 cup fresh cream
• 2 tbsp fresh coriander leaves, chopped
• 1 tbsp rose water (optional)

Instructions

1. Marinate the mutton pieces in yogurt, 1 tbsp ginger-garlic paste, 1 tsp coriander powder, 1/2 tsp turmeric powder, and salt for 2 hours in the refrigerator.

2. Heat ghee in a large, heavy-bottomed pot over medium heat. Add cumin seeds, green and black cardamom, cloves, and cinnamon sticks. Sauté for 30 seconds until fragrant.

3. Add sliced onions and cook until golden brown, about 10-12 minutes.

4. Stir in the remaining ginger-garlic paste and cook for 2 minutes until the raw smell disappears.

5. Add the marinated mutton along with the marinade. Cook on high heat for 5 minutes, stirring frequently.

6. Reduce heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.

7. Add the cashew and almond paste, remaining coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 5 minutes.

8. Pour in 1 cup of hot water, cover, and simmer for 40-45 minutes or until the mutton is tender and the gravy has thickened.

9. Stir in the saffron milk, garam masala, and fresh cream. Simmer for an additional 5 minutes.

10. Remove from heat and add rose water if using. Garnish with fresh coriander leaves.

11. Let the dish rest for 10 minutes before serving to allow the flavors to meld.

Chef's Notes

• For best results, use bone-in mutton pieces as they add more flavor to the gravy.
• If you prefer a smoother gravy, blend the fried onions before adding the mutton.
• Adjust the spice level by increasing or decreasing the amount of red chili powder.
• For a richer flavor, you can add a tablespoon of kewra water along with the rose water at the end.
• This dish tastes even better the next day, so consider making it in advance.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 40g
• Fat: 45g (including healthy fats from nuts)
• Carbohydrates: 20g
• Rich in vitamins B12, zinc, and iron from the mutton
• Good source of calcium and vitamin E from the nuts

Serving Suggestions

Serve this regal Mutton Kundan Kaliyan with saffron-flavored basmati rice or buttery naan bread. Accompany with a side of cool cucumber raita to balance the rich flavors. For a complete Mughlai feast, pair with a vegetable side dish like Shahi Paneer or Malai Kofta. Finish the meal with a traditional dessert such as Shahi Tukda or Gulab Jamun. This dish is perfect for special occasions, dinner parties, or when you want to treat yourself to a truly luxurious meal.